New Moon - Full Menu

with chive crisps.

with fried capers golden raisins carrots and red onions tossed with herbed white wine vinaigrette.

on toasted baguette with cashew butter and blueberry compote.

over cauliflower and red potato smash with saffron and golden raisins topped with tomato-caper relish drizzled with 12yr balsamic and red wine jus.

with mascarpone and duck confit crepes drizzled with pomegranate gastrique and red wine jus.

with thinly sliced roma tomatoes and pepperoncinis drizzled with olive oil.

chefs choice daily.

with pepparkakor crust and pepparkakor crisp drizzled with cranberry sauce.

made in house. flavors change daily.

brushed with tomato butter over hulled corn stew with braised collard greens and buttermilk biscuits.

with goat cheese red wine poached pears toasted walnuts and port wine vinaigrette.

with warm black beans and bacon topped with sauteed swiss chard and sweet corn aioli.

over shrimp and potato hash with lemon-caper vinaigrette.

with sesame crisps.

with wafu sweet potato salad and daikon radish slaw drizzled with sweet soy.

with stilton crumbles and seasoned portobello strips drizzled with garlic vinaigrette and apple cider reduction.

over mixed greens with green beans new potatoes olives hard boiled egg and grape tomatoes with herbed vinaigrette.

topped with pea shoots drizzled with apple cider reduction.

a slightly spicy version of a traditional flourless chocolate cake drizzled with creme anglaise and fresh raspberry sauce.

blueberries raspberries and strawberries blended with pastry cream and orange-liqueur soaked sponge cake.

served warm with apple cider calvados sorbet.

with caramelized fennel and herb oven-roasted fingerling potatoes drizzled with chive oil and red wine jus.

over celery root puree with mint pistou drizzled with red wine jus.

shrimp scallops mussels and calamari over rice with fresh corn green and red bell peppers topped with cilantro and fresh chiles.

over buttered basmati rice topped with fried onions and roasted peanuts.

over parsnip puree with herbed goat cheese cream drizzled with chive oil and 12yr balsamic.